Bioavailability of soluble oxalate from spinach eaten with and without milk products.

@article{Brogren2003BioavailabilityOS,
  title={Bioavailability of soluble oxalate from spinach eaten with and without milk products.},
  author={Madelene Brogren and Geoffrey Peter Savage},
  journal={Asia Pacific journal of clinical nutrition},
  year={2003},
  volume={12 2},
  pages={219-24}
}
Leafy vegetables such as spinach (Spinacia oleracea) are known to contain moderate amounts of soluble and insoluble oxalates. Frozen commercially available spinach in New Zealand contains 736.6+/-20.4 mg/100g wet matter (WM) soluble oxalate and 220.1+/-96.5mg/100g WM insoluble oxalate. The frozen spinach contained 90mg total calcium/100g WM, 76.7%of this calcium was unavailable as it was bound to oxalate as insoluble oxalate. The oxalate/calcium (mEq) ratio of the frozen spinach was 4.73. When… CONTINUE READING
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